Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Butter Bombs

It's also sinful the amount of fat in them, so if you're a deputy on the fat police patrol, just move along please. There's nothing for you to see here.

Honestly the fat is what makes these so darned divine, so pop one or two and enjoy them and don't hate on me. Let's just agree to save these for occasionally, rather than everyday. I literally have to stick these in the freezer or my husband will stand in the kitchen, popping them into his mouth like popcorn! They do freeze well thankfully.

Did you know that southern biscuits didn't really start out as the huge "cat head" style biscuits that we've gotten used to? Indeed not! They started out as little bite sized biscuits, like this. Somewhere along the line we super-sized them. Imagine that.

By the way, since these freeze well, they are a great make ahead for the upcoming holidays. After you thaw and warm them, stuff them with some thin slices of warm country ham, or a nice chicken salad, egg salad, pimento cheese, or shrimp salad as an appetizer to hold the masses off until the big meal.

It seems silly almost for a tutorial, but I took pictures, so here they are. At least you can see how the dough looks. Here's how simple it is.

In a bowl stir together 2 cups of self rising flour, with 1 cup of sour cream and a full stick of melted butter. You can't say that I didn't warn ya!

Mix that all together. You'll have a pretty shaggy and sticky dough.

Use a spoon to scoop the dough into a mini (24 count) muffin pan that has been generously sprayed. You can smooth down the tops if you like. Can you get any easier than this y'all?

Bake in a preheated 400 degrees F oven for about 10 to 12 minutes.

Enjoy and get on the treadmill later.

Recipe: Butter Bombs - Mini Bite Sized Biscuits

Preheat oven to 400 degrees F. Spray a 24 count mini muffin pan with non-stick spray. Mix the flour, sour cream and butter until well blended. Scoop spoonfuls of the batter into the muffin pan and bake at 400 degrees F for about 10 to 12 minutes.

Cook's Notes: These freeze nicely, just let them come to room temperature and either microwave or wrap completely in aluminum foil and reheat in a 350 degree oven for about 10 minutes or until freshened.

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Because of the fat content, I think this recipe would spread too much as a drop biscuit. It kinda needs the muffin tin to contain it and force it to rise up instead of out. Not sure though, so if you try it let me know!

Do you ever make the biscuits that are 2 C self-rising flour, 1 C milk and 1/4 C. mayo, w/ a tsp. sugar? Mix and bake as above. Even though less fat, I think they are a very similar biscuit. They are our standby for buscuits and gravy, and also good with jelly or honey.

I'm literally bouncing in my seat, I'm so tickled! I can't believe a spill on my notebook of handed down recipes led me to your site. As for the "Butter bombs", my grandma used to make something similar for Sunday and holiday dinners. I had to smile, as I can remember her threatening to whack my grandfather a good one with her wooden spoon if he didn't clear out of her kitchen and leave them alone before he ate all of them. *LOL* I can't wait to try this recipe out on my hubby! Thank you. :-)

OHHhhhh! It's only ONE stick of butter. This is a recipe a friend fixes that I SWORE I could remember 'cause it was so easy. Trust me, TWO sticks of butter is one stick too many (I tried it twice). Thank you for the clarification, Mary! Hugs from Mayree's Deep South Cakery.

Definitely the BOMB!!! and could not be any easier to make. I've been thinking about all the things I can add to these to change it up...ham, chives, jalepenos, cinnamon/sugar. Can't wait to try some of them, hubby says how about just like this with gravy, as he pops one in his mouth.

OMG!!! has the day off & the cold weather makes me want to cook so I figured I'd get a head start on Thanksgiving.. I just made 2 batches of these & they are sooo good. I CANNOT believe that it only takes a couple of min. to put together.. I am going to bake batches & give them to everyone I know as a Thanksgiving treat.. WONDERFUL!!!!!! P.S. gonna start on Fire n Ice pickles now but was wondering if I can mix & leave on the counter in metal? I kno at times that can cause problems w some food so I need your expertise on that??

Hi Lesley, On the pickles, I wouldn't. I'm not sure but you might get a nasty metallic taste from a reaction so I wouldn't want to risk it. I'd stick with a glass container or bowl myself. Glad you liked these little butter bombs!!

these were great! I put them in a regular muffin tin and added a couple tablespoons of honey to the batter. Also, since I make my own yogurt, I used that instead of sour cream and they were wonderful, soft and light on the inside with a little crunch on the outside. I am going to try using this recipe to make sconce and cinnamon sugar biscuits. This is now my week night biscuit recipe.

Thanks Mary, thought it might so held off till today.. I added garlic powder & shredded cheddar to a batch of the bombs last night.. took em to my daughter & son-in-laws house w a rotisserie chicked & some twice baked potatoes.. they loved them & begged for more.. decided to keep the easy to myself & let them think I slaved over them. gets me more points if they think i put that much time & love into them Lol!! thanks again for the wonderful receipes..

I made these last night along with the under the weather chicken and noodles. It was a huge hit at my house. Everyone loved it. Definitely a keeper. Thanks again for sharing all of your yummy recipes with us.Michelle

I like little biscuits and rolls like this. We stumbled on this recently when Alexis had made little dough balls for the rolls where you put 4 into each muffin tin (name escapes me right now). I threw a bunch in butter and then onto a sheet pan as individual mini rolls and the family LOVED them. Same rolls they always ate, just smaller.

I love these, but for everyday, the muffin tin is too much clean up. I just use the cookie scoop and drop them on parchment on a cookie sheet. Quicker clean up and just as yummy. Made them for breakfast this morning!

I have some square muffin tins, that are a little smaller than normal muffins, but larger than the Mini Muffins. I might try this recipe in those pans, because I think they'd make great 'sandwich rolls'!

Just ate these and they are great!! What a wonderful find and thank you. I'm going to make more tomorrow for the freezer as well. Your next recipe on my list are of course, are the buttermilk biscuits. Wish me luck and will give you feedback back on those as well. So ready now!!!

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